Moussaka: The Ultimate Mediterranean Comfort Food

Trinidad and Tobago is a country that prides itself on its cultural diversity and ability to embrace various cuisines. As a result, it is not uncommon for Trinidadians to incorporate dishes from other cultures into their own culinary repertoire. Moussaka, a Greek dish consisting of layers of eggplant, ground meat, and béchamel sauce, is one such example of a foreign recipe that has become popular in Trinidadian kitchens.

While the origins of moussaka are Greek, its introduction to Trinidadian cuisine is a testament to the openness and inclusivity of Trinidadian culture. In many households, it is not uncommon to find variations of moussaka that incorporate local ingredients and spices, making it a uniquely Trinidadian dish. This showcases the ability of Trinidadians to take inspiration from other cultures while adding their own twist to make it their own. It is this ability to create something new while respecting and appreciating others that makes Trinidadian cuisine so diverse and appealing.

Prep Time: 25minutes 

Cook Time: 1hour 15minutes 

Total Time: 1hour 40minutes 

Course: Vegetarian

Cuisine: Fusion, International

Servings: 1 (9×10″) dish

Ingredients

  • 1 baigan or melongene
  • 3 potatoes
  • 4 tsp. butter
  • 2 tbsp. olive oil
  • 1 small onion
  • 1 pimento
  • 1½ cups milk reduced fat 2%
  • 2 tsp. white flour
  • 1 can baked beans
  • 2 cloves garlic
  • 4 to matoes
  • 1½ cup cheese
  • Favorite seasoning

Instructions

  1. To Prepare White Sauce: Melt 3 teaspoon butter in a deep pot. Stir in the flour. Add the milk. Stir until the sauce thickens. Set aside.
  2. Peel and slice melongene and potato. Place in a deep heavy pot and fry together in 1 teaspoon butter and oil for about 10 minutes on a low flame. Stir occasionally. Set aside.
  3. Finely chop the onion, garlic and pimento and saute in butter. Add the tomatoes. Then add the baked beans.
  4. Place half of the melongene and potato in a cooking dish. Layer with the sauce and the peas. Sprinkle cheese and continue with the next set of layer.
  5. Bake for about 1 hour in a 400°F oven.

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Recipe © Simply Trini Cooking. All rights reserved

Moussaka

Prep Time25 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 40 minutes
Course: Vegetarian
Cuisine: Fusion, International
Servings: 1 (9×10″) dish
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 1 baigan or melongene
  • 3 potatoes
  • 4 tsp. butter
  • 2 tbsp. olive oil
  • 1 small onion
  • 1 pimento
  • cups milk reduced fat 2%
  • 2 tsp. white flour
  • 1 can baked beans
  • 2 cloves garlic
  • 4 to matoes
  • cup cheese
  • Favorite seasoning

Instructions

  • To Prepare White Sauce: Melt 3 teaspoon butter in a deep pot. Stir in the flour. Add the milk. Stir until the sauce thickens. Set aside.
  • Peel and slice melongene and potato. Place in a deep heavy pot and fry together in 1 teaspoon butter and oil for about 10 minutes on a low flame. Stir occasionally. Set aside.
  • Finely chop the onion, garlic and pimento and saute in butter. Add the tomatoes. Then add the baked beans.
  • Place half of the melongene and potato in a cooking dish. Layer with the sauce and the peas. Sprinkle cheese and continue with the next set of layer.
  • Bake for about 1 hour in a 400°F oven.
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